Pesto White Pizza
Yield
2 servingsPrep
15 minCook
25 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
parsley leaves
fresh, chopped |
|
1 | cup |
basil
fresh, chopped |
* |
2 |
garlic cloves
minced |
* | |
1 | tablespoon |
olive oil
plus 1 teaspoon |
|
2 | tablespoons |
Parmesan cheese
|
|
pizza crust dough
|
* | ||
1 ½ | cups |
ricotta cheese
part skim |
|
4 ½ | ounces |
mozzarella cheese
part skim |
|
2 | tablespoons |
milk, skim
|
|
4 |
italian plum (roma) tomatoes
|
* | |
¼ | cup |
beef stock
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
parsley leaves
fresh, chopped |
|
237 | ml |
basil
fresh, chopped |
* |
2 | cloves |
garlic cloves
minced |
* |
15 | ml |
olive oil
plus 1 teaspoon |
|
3E+1 | ml |
Parmesan cheese
|
|
0.5 | Recipe |
pizza crust dough
|
* |
355 | ml |
ricotta cheese
part skim |
|
130.1 | ml/g |
mozzarella cheese
part skim |
|
3E+1 | ml |
milk, skim
|
|
4 | each |
italian plum (roma) tomatoes
|
* |
59 | ml |
beef stock
|
Directions
Preheat oven to 475 degrees.
Mix parsley, basil, garlic, broth, oil and 1 tablespoon parmesan until combined.
Spread pizza dough with the pesto.
In medium bowl, combine ricotta cheese, mozzarella, milk and remining 1 tablespoon parmesan.
Spread cheese mixture evenly over pesto; arrange tomato slices over cheese.
Bake 20 to 25 minutes, until crust is golden.